Freeze week: Ice Cream Sandwiches
I remember when Scarlett was just a baby, maybe 8 months or so, and she had her first taste of ice cream. My mother gave it to her when I wasn’t looking. I was so upset.
It makes me laugh now because I’m such an enabler when it comes to ice cream. I’m not sure why. Maybe it’s because before Scarlett came along I never ate the stuff or maybe it’s because ice cream is so inexplicably tied to being a kid. Whatever the reason I’m always game to grab a cone. I’m sure, one day, when Scarlett is sitting in her group therapy session for addiction she’ll have that “aha moment.” She’ll realize all her issues with the summer dessert stem from her preschool years when her mother allowed her too much of the good thing. I mean, it’s always the mother’s fault any way, so why not go down in a frozen flurry of the stuff.
I decided that it would be fun to try making our own ice cream sandwiches. I found an awesome recipe on this gorgeous blog called Not So Humble Pie. Her versions were so unbelieveably beautiful–all wrapped in parchment and perfectly sliced. Mine, not so much. However, I didn’t care. I planned on eating them in whatever condition I could get them into my mouth. And, as far as I could tell, Scarlett’s only concern was the color of her sprinkles.
Homemade Ice Cream Sandwiches
1 1/2 sticks butter, at room temperature
1 cup granulated organic sugar
2/3 cup extra dark Dutch processed cocoa, sifted
1 large egg
1 1/2 teaspoons pure vanilla extract
1 1/4 cup whole wheat pastry flour
extra flour and cocoa for dusting
In a stand mixer with the paddle attachment, cream butter and sugar on medium-high speed for several minutes until light and fluffy.
Add the cocoa powder, mixing on low speed, scraping the sides. Then add the vanilla and the egg and blend on medium speed until thoroughly combined.
Add the flour on low speed, mixing until uniform and comes together like dough.
Remove the dough from the mixer and wrap with Saran wrap. Place in the refrigerator until firm (at least 4 hours or overnight).
When ready to prepare cookies, pre heat oven to 350.
Remove dough from the refrigerator and allow to stand at room temperature.
In a small mixing bowl, mix together flour and cocoa for dusting your cutting board and rolling pin.
Roll out chilled dough to about 1/8” thickness and cut out shapes. Arrange cutouts on parchment paper or silpats on a cookie sheet.
Bake for 10 minutes, untilt he surface is no longer glossy. Allow to cool completely on wire racks. The will harden. Once cool, place the cookies in a ziplock bag and freeze until you’re ready to use.
I used store bought ice cream. Although you could make your own. I removed the ice cream from the tub and then sliced it into 1 or 1 inch thick slices. I put each slice into a glass baking dish and place back in the freezer for a few minutes so it could harden. I removed the ice cream cookies from the freezer. Then I took the baking dish from the freezer and using my cookie cutter, cut the shapes out of the slice. I placed the ice cream cut out onto a cookie and then topped with another cookie. I placed the sandwich back into the refrigerator. Keep frozen until ready to eat.
The ice cream can be tricky to work with, but don’t fuss. You can roll the sandwiches in nuts, mini chocolate chips or sprinkles if you’re worried the edges look messy.
We had as much fun making these as we did eating them. Scarlett used some god awful cotton candy ice cream in her sandwiches. While I went with the tradition vanilla. The cookies were so delicious I could have eaten them on their own. However, that would have been dumb.What kind of person omits the ice cream?
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